Chap. 724. Englijh Herbs. 1231 
ing, dry in the Sun, or in a gentle Sand bear. 
Pouder it, and fprinkle it with the afore-referved 
Spirit, or with other well Rcdified Spirit of Wine, 
making it moderately moift. Let the whole Mafs 
dry of it felf, as you dry'd it before : then fill with 
it two thirds of a large Retort' of Potters Earth , 
place it in a large Reverberatory Yurnace, fitted and 
well Luted to a large Recipient. Difiil firft with 
a gentle Eire, increafing it by degrees for about I: 
Hours, till the Eire comes to the utmoft violence 
After which, the Veffcls being cold, unlute them, 
and you will have in the Receiver, the Volatile 
Salt of Tartar, mixed with the Oily part, and 
much Ylegm. Empty both together into a large 
Matrafs, with a long Keck, which place in a Sand 
hear, covering it with its Head, well luted to a 
Receiver. Difiil with a moderate Eire, as in the 
Ttgttification of other Volatile Salts ; fo will the 
Volatile Salt of Tartar afeend firft, and Hick to 
the infide oj the Head, in a White and Cryftalline 
form, which gather with what Dexterity and Speed 
you can, that it may be perfelily feparated from 
the Oily parts, which will afeend next to this Vola- 
tile Salt. Where Note, that the Reffified Spirit 
of Wine is not abfolutely neceffary in this Work; 
but there is this in it, that by embracing fome 
part of the Acid of the Lees, and taking it along 
with it in its Diftillation, it frees the Volatile Salt, 
fo as that you will have it in greater quantity, 
than otherwife without it. In thefe Operations, 
the Acid Subftance of the Juice of the Grape, 
unites it felf with a great part of the Volatile Salt, 
to make the Compofition of the Tartar : Whence 
it is, that Tartar yields not fo much Volatile Salt 
as the Moift Lees at the bottom of the Cask do, 
which mightily abound in a Volatile Salt, and a 
Sulphurous spirit. And hence it is, that the Vola- 
tile Salt of Tartar, is mote eafily, and more plenti- 
fully drawn from the Lees, than from the more 
Solid, and Stony Tartar. The Virtues. This 
Volatile Salt of Tartar is faid to purifie the whole 
Mafs of Blood, both by Sweat and Urine, and 
fometimes by Stool, whereby the Mafs of Putre- 
faftive Humors and Matter is carried off. It is 
good againft the Palfie, Apoplexy, Epilepfy, Le- 
thargy, and other like Difeafes of Head, Brain 
and Nerves ; tefifts all intermitting Fevers, chiefly 
Tertians and Quartans, opens all Obftruflions of 
Stomach, Liver, Spleen, Mefentety, Gail, Reins 
and Womb; cures Cachexies, Dropfies, Jaundice, 
Scurvy, and other lluhborn Difeafes. Dofe from 
1 o Grains to a Scruple, in any fit Vehicle, A Ca- 
taplafm of Wine Lees. It is made by mixing them 
with Rye Flower or Meal, till they come to a Con- 
ffiency. Being applyed, it is accounted an excel 
lent thing to eafe the pains of the Gout. 
LIV. Tartar or Argol. It is that hard part of 
the Lees of Wine, which (hooting it felf to the 
fides of the Cask, flicks to the fame, and becomes 
hard almoft like a Stone. That which is taken 
from Rhenifh, and other White Wines, is the belt 
to be prepared into Medicines : But the R cdTartar, 
which proceeds from Red Wines, as it yields no- 
thing near fo much Salt, fo it is much inferior to 
the former, but ferves well enough for Dyers, in 
fixing their Colors, and for Gold-Smiths to boil 
their Silver in to whiten it. The White Tartar is 
many times given unprepared, being reduced into 
a Fine and Subtil Pouder, from 2 Drams to half 
an Ounce, in half a Pint or more, of boiling hot 
Water-Gruel. It purges the Bowels, and cleanfes 
them, as alfo the Urinary parts, of Slimy and 
Watery Humors, and is profitable againft Cachex- 
ies, Dropfies, Obftruflions of the Reins, Bladder 
and Womb, ifc. But this Crude unprepareiTar- 
tar is feidom given, for that the PurijiedTartar, 
as alio the Cream of Tartar, is common enough 
to be had, and at an eafie price : Purified Tartar 
ts thus made. Take pure white Cryftalline Tartar 
10 Pounds, beat it into fine Pouder, and diffolvi 
it tn 6 Gallons of boiling Spring Water, and 'conti- 
tfie the boiling till it is dijfolvei-, then prcfently 
Jirain hot thro' an Hippoctas Bag : The drained 
Liquor continually ftir round with a Wooden Slice 
till it is cold, then let it reft, and in 2 or 3 hours 
“jftr , the pure fine Tartar will fink to the bottom 
oj the l effel, in form of an impalpable and Jhining 
white Pouder , which is Tartar Purified, and is 
equal with either Cream or Cryftals of Tartar 
the Virtues, Dofe and Ufe is as the former, and 
the Name with Cream or Cry Hals of Tartar next 
following. See our Seplafwm , ot Drueeilh- 
Shop, hb. 2. cap. 10. J 
LV. Cream and Cryftals of Tartar. Di Solve 
what quantity of White Tartar you pleafe, in a large 
quantity of boiling Water, which done, pafs it thro' 
iP,P° cras Ba S> int0 " lar & e Earthen Veffel, or 
Bell Crlafs underneath : Evaporate about half aaav 
“ttf/et it to Cryftallize for 2 or 3 days, ( favine 
what fwims a top as well as the Cryftals ; ) Eva- 
porate again half away, and Jet it to Cryftallize 
doing this fo long fill you have gotten all the Tartar' 
What fwtms on the top is called Cremor Tattati 
Ihe Cream of Tartar -, and that which /hoots on 
bottom i « called the Cryftals of Tartar. 
Where Note, that in diffolving and boiling the 
Tartar m the Water, it ought to be done rather 
m an Larthen Pot, than in an Iron, one, left it 
mould draw a TinSute from the Iron. The Vir- 
tues of both thefe Preparations are one and the 
Hme and the fame with the Purified Tartar in 
the former Seihon, being Aperitive, Purgative 
good for Cacheftical, Hydropical and Afthmatick 
ferlons -, and excellent againft Tertian and Quar- 
tan Agues. The Dofe is from 2 Drams to half an 
Dunce, more or lefs, which being reduced to very 
fins Pouder, ought to be given in the Vehicle boil- 
ing hot, that it may difTolve therein, and not fall 
to the bottom. 
LVI. Tartar Emetick. Take Cream or Cryftals 
tfVZ « Crocus MetaUorum in 
Subn! Pouder of each a, Ounces -, mix them, and 
dijjolve in boding Water, then filter, and evaporate 
todrynefs. It is the belt of all Emeticks Opera- 
ting with much Gentlenefs and Safety Purging 
both upwards and downwards, and may be given 
from gr. ij to viij It may be given in hot 
Water-Gruel, or in fome Conferve or Elefluary 
°r the Pulp of a roafted Apple, wafhing it down 
with a little warm Poflet-Drink, or Water-Gruel 
It is good againft Frenzy, Madnefs, Carup Le- 
thargy Epilepfy, Vertigo, Melancholy, Sicknefs 
and VVind in the Stomach, pains of the Sides 
Jaundice, Dropfie, Gout, Rheumatifm, Putrid and 
Malign Fevers, Tertian and Quartan Agues ; inve- 
terate Obftruflions of Liver, Spleen, Reins, Womb 
and Mefentety ; and is profitable againft a Dyfen- 
tery, and the malignity of the Plague or Peftilence 
it felf Emetick Tartar may be made by feveral 
other Ptefcripts, as you may fee more at large in 
our Seplajium, or Druggifts Shop, lib. 2. cap. to. 
Jed. 15, Cl 16. and in Our Pharm. Bat Cana, lib. 1. 
cap. 1 0. fed. 48. to which we refer you.’ 
LVII. Spirit of Tartar. Take White Tartar 
in Pouder as much as you pleafe , put it into a large 
Earthen Retort Luted all over, fo large as that it 
may not fill it above half or J parts full, which 
place in a clofe Yurnace of Reverberation -. Make 
fit ft a gentle tire, which continue fo long till nearly 
all the Ylegm is come off : Then change the Receiver, 
ani 
. ft* 
